One Stop Jerk Center Restaurant
Last inspected: Mar 23, 2026
55
Score
Going back to 2022, One Stop Jerk Center Restaurant has eight inspections in the public record. The latest inspection on file is from Mar 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Operating with an expired division of hotels” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 79, which One Stop Jerk Center Restaurant's 55 doesn't quite reach. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2026.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of homemade potato salad 48 F stored in reach-in cooler. Employee states that it maybe left on prep table for about 30 minutes earlier and just moved back to refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained stored next to microwave. **Repeat Violation**
22-02-4
Basic - Floor soiled/has accumulation of debris. Behind cooking equipment at cook line. **Repeat Violation**
36-73-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's opened Gatorade stored in reach-in cooler.
12B-13-4
Basic - Dead roaches on premises. 3 dead roaches under counter at cook line. 2 dead roaches on floor behind refrigerator 1 dead roach on floor next by mop sink. Employee discarded dead roaches and spray sanitizer on contacted surfaces. **Corrected On-Site**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Next to microwave.
14-09-4
55
Sep 22, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of cooked oxtails 103 F and a pan of cooked beans 98 F stored on counter top by microwave. Operator states that items will be reheated in microwave and sold within 1-2 hours. Recommended to stored in steam well or use time as a public health control for food safety. **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained stored next to microwave.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloth stored in handwash sink. **Repeat Violation**
31A-11-4
Basic - Floor soiled/has accumulation of debris. Behind stoves at cook line.
36-73-4
67
Apr 10, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. Renewed at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to stored pork chops in reach-in freezer.
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Jerk Chicken 82 F stored on counter next to steam table. Operator moved to reheat in oven. **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training certificate expired.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled marinate sauce bottle with water in handwash sink. Discussed with employee that handwash sink for hand wash only.
31A-11-4
52
Aug 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan of water stored in hand sink on cookline Corrected -observed employee remove **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed a bag of sugar on floor adjacent to mop sink
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin cooler in back kitchen adjacent to mop sink
23-03-4
82
Feb 14, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed collard greens (130F - Hot Holding) on steam table Employee reheated item to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw fish thawing in hand sink on service line Observed knife stored in hand sink on service line Corrected -observed employee remove **Corrected On-Site**
31A-11-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store to purchase chlorine sanitizer **Corrected On-Site**
22-38-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in hand sink on service line Corrected -observed employee remove and place in cooler **Corrected On-Site**
06-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in back storage room in disrepair
36-32-5
55
Jul 25, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine, corrected 100 ppm of chlorine. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs over cheese in reach in cooler . Corrected operator placed raw eggs on bottom shelf at time of inspection. **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink , corrected, operator replaced paper towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jerk chicken held over 24 hrs not date marked . **Repeat Violation**
02C-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Small to go containers not inverted.
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled . **Repeat Violation**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing at room temperature.
06-01-5
52
Mar 6, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink , corrected to 100 ppm of chlorine. **Corrected On-Site**
22-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked red beans , banana pudding, potato salad all held over 24 hrs not date marked . **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Small to go containers not inverted. **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
58
Oct 12, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
55
Frequently Asked Questions
When was One Stop Jerk Center Restaurant last inspected?
The most recent health inspection at One Stop Jerk Center Restaurant on file is from Mar 23, 2026. The public record contains eight inspections in total.
What is the most common violation at One Stop Jerk Center Restaurant?
Across the inspection record, “operating with an expired division of hotels” has been cited four times, more than any other issue at One Stop Jerk Center Restaurant.
How does One Stop Jerk Center Restaurant compare to other restaurants in Tampa?
One Stop Jerk Center Restaurant most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has One Stop Jerk Center Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at One Stop Jerk Center Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at One Stop Jerk Center Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is One Stop Jerk Center Restaurant inspected?
Based on the inspection history on file, One Stop Jerk Center Restaurant is inspected around two times per year on average.
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